Thai Fried Rice With Basil – 30 Minute Meal
30 Minute Meals – Thai Fried Rice
Thai Fried Rice With Basil – 30 Minute Meal. So how do you make this into a 30 minute meal? The secret to this meal is all in the rice. Rule of thumb for fried rice – rice should be pre-cooked for at least 6 hours. Or better yet, do what I did – use the leftover rice from a couple nights ago.
So I followed this recipe from The Modern Proper and it was very delish and easy to make. But it was definitely missing a kick – nothing too spicy, but something other than the basil flavor. So what I suggest is adding some turmeric to the dish towards the end. It makes it much more flavorful. Now on to the recipe.
Thai Fried Rice with Basil – 30 Minute Meal
Thai Fried Rice with Basil – 30 Minute Meal
makes 2 servings
thank you Modern Proper for the recipe
INGREDIENTS
1 1/2 c White rice
1 1/2 c Water
3 3/4 tsp Salt, divided
2 c Broccoli florets
1/2 Green or Red Pepper, sliced
1/2 Small onion, thick slices
2 Cloves garlic, minced
1 lb Chicken, thinly sliced, cut into pieces (I used 2 chicken breasts) or can use Shrimp*
2 Tbsp Cornstarch
2 Eggs, beaten
¼ c Coconut aminos, divided – can substitute Soy Sauce
2 1/2 tsp Sesame oil
3-4 Tbsp Olive oil
1/4 c Basil, julienned
1 tsp Turmeric (if you want a bit of a kick)
Lime
Cilantro
INSTRUCTIONS
This is a really quick meal to cook up so have all your ingredients ready, chopped and sliced.
Bring a large pot of water, seasoned with salt, to a boil. Add the broccoli, green or red pepper, and onion and boil for 2 minutes.
While the veggies are boiling, beat the eggs and add 1/2 tsp sesame oil and 1 tsp of coconut aminos or soy sauce to them. Add the mix to a frying pan and cook up your scrambled eggs. Set aside once done.
Prep the chicken by placing the sliced pieces in a bowl with the cornstarch. Cover and give the bowl a few good shakes to thoroughly cover the chicken. Set aside.
By the time you’re done with the eggs and prepping the chicken, the broccoli and onions should be done. With a slotted spoon, remove the veggies and set aside in a bowl. Next add the chicken pieces to the boiling water and boil for 4 minutes. Once done use a strainer and discard the water. Set chicken aside. * Omit this if you’re using Shrimp instead of chicken.
In a large saucepan, heat 1 tbls olive oil and 1 tsp sesame oil. Add the garlic, broccoli and onions and sauté for 2 minutes – just enough to brown them a bit. Remove sautéed veggies and set aside.
ALMOST DONE – KEEP GOING
Adding a little bit more olive oil to the same saucepan, fry the chicken pieces until they are brown. This took me about 5 minutes. Remove the chicken and set them aside with the veggies.
* If you’re adding shrimp instead of chicken, now is the time to fry them up until they’re slightly browned on the outside.
Add 1 tbls olive oil and 1 tsp sesame oil to the saucepan and add the rice. Spread the rice out evenly into one layer. Let the rice fry without disturbing it for 1 minute, then toss it and fry for another minute. Do this for a total of 5 minutes.
Now add the vegetables, chicken, and eggs to the pan of rice and stir quickly over medium heat. Add the remaining coconut aminos or soy sauce, along with the basil and turmeric (if you’re using), until fully combined. Top with cilantro leaves and a squeeze of lime juice.
